These will quickly become one of your favorite recipes for ribs! The lemon is super subtle and the sauce is not too thick. Also, this can be done early in the day or the day before leaving you time to socialize with your friends or relax!
While we don’t eat ribs very often, I love cooking ribs for a special occasion or party because they are a great value when you make them yourself. We served this with spicy rainbow slaw and french fries, but they can be served with any sides.
Enjoy!
Lemon BBQ Ribs (GF/DF)
Course: Main Course
Cuisine: American
Keyword: barbecue, Dairy Free, Gluten Free, ribs
Prep Time: 4 hourshours
Cook Time: 2 hourshours
Total Time: 6 hourshours
Servings: 4
Calories: 4037kcal
The subtle taste of lemon in these BBQ ribs will make this one of your favorite recipes
Place the ribs in a stock pot and add enough water to cover. Heat to boiling, then reduce the heat to low. Cover and simmer 1 hour and 30 minutes or until tender.
Meanwhile, combine sugar and water in a medium saucepan. Bring to boil over medium-high heat, stirring frequently. As soon as sugar has dissolved (after boiling), remove from heat and allow to cool.
While the simple syrup is cooling, juice the lemons until you have 3/4 cups of juice. Strain out the seeds and as much pulp as you wish. Add the juice to the simple syrup and set aside.
In a small bowl, whisk together the oil, onion, ketchup, brown sugar, Worcestershire sauce and hot pepper sauce and set aside.
Remove the ribs to a baking dish. Mix the lemon mixture into the barbecue sauce. Pour half of the sauce over the ribs, turning to coat. Cover with foil and refrigerate, turning the ribs occasionally, at least 4 hours but no longer than 24 hours. Refrigerate the remaining sauce.
Heat a grill for direct heat. Remove the pork from the marinade, discarding the marinade. Grill the ribs, meaty-sides up, uncovered about 30 minutes, turning with tongs and brushing frequently with the reserved sauce, until glazed and heated through.
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
FOLLOW ME HERE FOR MORE IDEAS:
Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.
One thing that makes me happy in the kitchen is when I can make a restaurant-quality meal at home for a fraction of the price we’d pay if we had gone out to eat. This one is so good and is elegant-enough for dinner with friends and comfy-cozy for a nice night at home.
I try to buy my shrimp already peeled and deveined so I can skip that step and making it in an electric pressure cooker makes prep and cleanup a breeze!
Chop the red pepper into small dice and set aside. Zest the lemon and set aside, then cut the lemon in half.
Using the saute function on an electric pressure cooker, heat the oil in the inner pot for 3 minutes or until hot. Stir in the rice and red pepper, season with salt, and cook until the rice is lightly toasted, about 4 minutes.
Add the wine and stir until it has evaporated. Then add the stock and ⅔ of the lemon zest and stir.
Lock the lid into place and cook on high pressure for 5 minutes. When the time is up, manually release the pressure.
Remove the lid and stir the risotto. Quickly add the shrimp and scallops and stir. Top wit the spinach and immediately replace the lid. Let stand for 10 minutes.
Remove the lid and stir the spinach into the risotto. Add 1 tablespoon lemon juice from the lemon half and stir again. Spoon into bowls and top with grated parmesan.
Notes
SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:SHOP THE REST OF MY KITCHEN!If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
FOLLOW ME HERE FOR MORE IDEAS:Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.
It was pretty chilly here last night and when I get cold and can’t shake it, I sometimes think I might be coming down with something. (Usually that’s not the case TBH). In deciding what to make, I knew this one would be perfect!
This spicy soup lets the white beans create its creaminess vs dairy! You can amp up or tone down the heat if you want using more or less red pepper flakes.
This soup is also packed with good nutrition… white beans are a good source of calcium, iron, and fiber. The mixed greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. They are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium. Garam masala is rich in anti inflammatory and anti-oxidative properties. This helps in restoring the health of the heart and reduces cholesterol. Turmeric gradually increases antioxidants in your body plus it’s an anti-inflammatory.
So in addition to be extremely flavorful and aromatic, you can feel good about eating this one! Get ready because your kitchen is about to smell amazing!
Spicy White Bean & Wilted Greens Soup (GF/DF)
Course: Main Course, Soup
Cuisine: American, Indian
Keyword: Dairy Free, Gluten Free, Soup
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 4
Calories: 259kcal
This spicy aromatic soup will warm you up on the inside!
Heat the oil in a Dutch Oven set over medium-high heat.
Add the onion, garlic pressed with a garlic press, red pepper flakes, ginger, salt and pepper and cook, stirring occasionally, until the vegetables are soft and the onions start the brown, about 8-10 minutes.
Sprinkle in the garam masala and turmeric and continue to cook, stirring occasionally, until the mixture is coated and the spices start to darken in color, 1-2 minutes.
Add the beans and stock and stir, scraping up any browned bits. Bring to a simmer and cook 15-20 minutes.
Remove 1 cup of the beans and transfer to a bowl. Using an immersion blender, blend the beans until smooth, then return to the pot and stir.
Meanwhile, coarsely chop the greens.
Add the greens and lime juice to the soup and stir to wilt the greens. Taste and season with salt and pepper.
Divide the soup among bowls and serve.
Notes
SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:SHOP THE REST OF MY KITCHEN!If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
FOLLOW ME HERE FOR MORE IDEAS:Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.
When I love looking through cookbooks… especially vintage ones! (As I write this I’m realizing that vintage and antique are probably two different things! Vintage could refer to the 1970s. Antique are probably 1950s or older.) I especially love looking through my grandmother’s recipe box to see what she was making when she entertained. Time and time again, I come across recipes like this that are loved by all… but not loved by all tummies! That’s why I changed this up to be a modern classic.
A mushroom tart is a classic bite-size appetizer we don’t see too often anymore but they are always a hit when served! The traditional recipe is made with phyllo dough or puff pastry and here I’ve used a yellow potato. Not only does it add nutrients, but there is no fussing with any kind of dough. And I promise you will not miss it! These will be gobbled up immediately when you serve them.
If you’re feeling adventurous, you can use any kind or combination of mushrooms. A dill havarti cheese would be delicious and add another whole dimension to the flavor! Also, if you don’t want to use wine, substitute vegetable broth.
These can be served as a salad course with mixed greens… I like to use light olive oil and red wine vinegar to dress the greens. When I serve them as a salad course or first course, I will serve 3-4 tarts per person.
2mediumyellow potatoes (about 2-inches in diameter)
4ouncesHavarti or Monterey Jack cheese
Instructions
Heat the oven to 400°F. Lightly oil the wells of a mini-muffin pan and set aside.
Finely chop the mushrooms, onion and parsley.
In a large skillet, combine the mushrooms, onion, parsley, wine and hot pepper sauce. Cover and cook 5-7 minutes or until the mushrooms are tender, stirring occasionally. Uncover and cook until the liquid has evaporated. Season with the salt and pepper and set aside to cool.
In the meantime, thinly slice the potatoes using the thinest setting on a mandoline (⅛-inch thick).
Dry the slices with a paper towel, then place on a microwave-safe plate in a single layer. Place a damp paper towel over the potatoes and microwave on HIGH 1 minute, until the potatoes are pliable.
Gently press each potato circle into the wells of a mini-muffin pan. Place about two teaspoons of the mushroom mixture in each cup.
Cut the cheese into 1/2-inch cubes and top each tart with a cheese cube. Bake 15-18 minutes or until light brown. Serve warm.
Notes
SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
FOLLOW ME HERE FOR MORE IDEAS:Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.
I love smoothies because they are easy, keep my portion control in check and I’m less likely to snack when I’ve had one. If you’ve read my recipes before, you know I love throwing sweet potato into my smoothies. They are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They’re also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system. They are loaded with dietary fiber, and vitamins C and B5 and also very low on calories.
This smoothie also has dates for sweetness. Dates contain several types of antioxidants that may help prevent the development of certain chronic illnesses, such as heart disease, cancer, Alzheimer’s, and diabetes. The fiber in dates may be beneficial for blood sugar control. Also packed with spinach, this smoothie has vitamins and minerals like vitamin E and magnesium that support your immune system.
This is the perfect smoothie when you want some nutrition and are craving something to satisfy your sweet tooth! Enjoy!
Place all ingredients in a blender container and blend for one minute until smooth.
Notes
SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:SHOP THE REST OF MY KITCHEN!If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
FOLLOW ME HERE FOR MORE IDEAS:
Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.
Before Thanksgiving last year I was reading tips on how to make the perfect turkey. I came across three tips that I tried that resulted in THE BEST Thanksgiving turkey we’ve ever had!
The first tip was to incorporate citrus into the coating recipe. I love all citrus so of course this one peaked my interest!
The second tip was to use mayonnaise instead of butter when coating the bird. Before you think I’m crazy, here’s why you should do it: when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And, no, it doesn’t taste like mayonnaise. Plus, doing this makes it dairy free (WIN!). This recipe is also Whole30 compliant. (For more info on Whole30, click HERE).
The last tip is to dry the skin of the bird before roasting. And I don’t mean to dry it using paper towels… I mean completely DRY. You can do this one of two ways: The first way is to leave the bird uncovered in the refrigerator overnight. The second is to use a hair dryer to dry out the skin. Simply blow cool air on the bird until the skin is dry. This is the method I use and it works like a charm!
Try it! I promise you’ll love it!
Citrus-Rosemary Roasted Chicken
Course: Main Course
Cuisine: American
Keyword: chicken, dinner, easy, roasted chicken
Prep Time: 10 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 55 minutesminutes
Servings: 10
Calories: 388kcal
This gluten-free, dairy-free and nut-free roasted chicken will soon be your favorite as it's super easy and super fast!
To spatchcock the chicken, position the chicken breast-side down and remove the backbone by cutting down either side of it. Once the backbone is removed, flip over the chicken and flatten it, then, using two hands, press directly down on the breast of the chicken to break the breastbone.
Using a hair dryer set on the coolest and lowest setting, gently dry the skin of the chicken. (Don't skip this step! It's the key to crispy skin!). Set on a baking rack set over a sheet pan and set aside.
Zest the orange, lemon and lime. In a small bowl, combine the zests, rosemary, garlic powder, oregano and mayonnaise, mixing well. Using your hands, slater the mixture over the skin of the chicken, coating completely. Evenly distribute the salt and pepper over the top.
Place the chicken in the oven and roast 45 minutes or until the skin is golden and the internal temperature registers 165˚F.
Remove from the oven and let rest 10 minutes before carving.
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
FOLLOW ME HERE FOR MORE IDEAS:
Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.
SHOP THE REST OF MY KITCHEN!
If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
